Chocolate Buttermilk Pie

Silken, chocolatey pie that is so easy to make, uses a handful of simple ingredients, and the filling mixes in one bowl.  That's buttermilk pie, a Southern pie referred to as a desperation recipe when people rarely had more than the staples of the day and dessert was a luxury.

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My family has several pie recipes like this,  made from those same staple ingredients of milk, eggs, sugar and flour, and they are all favorites of mine.  They definitely bring back childhood memories.

Buttermilk is a cultured milk that's the residual result of making butter.  I grew up with this thick, creamy, slightly tangy milk and used to make a creamy shake with it, using a bit of vanilla ice cream, brown sugar and frozen orange juice concentrate.  Sounds odd, but made a fabulous "Orange Julius" style shake.

PREMADE PIECRUSTS COME IN HANDY IN A PINCH

Buttermilk has probiotics for gut health and is high in protein.  If you're lactose intolerant, you may be able to handle buttermilk as it contains lactic acid, making it easier to digest.

ALL MIXED TOGETHER & READY TO POUR INTO THAT SHELL

I use a store bought pie crust, but you can certainly make your own crust if you want.

Mix all the ingredients together in one bowl, then bake this off.  I can't imagine an easier pie.

READY FOR THE OVEN

Adding chocolate to a traditional buttermilk pie takes it up a level and of course I love anything chocolate.

READY TO SERVE

Let cool slightly before serving and if you're going to serve it the next day, store in the fridge and let come to room temperature before serving for the best consistency.

I love to serve this with a dollop of whip cream and some shaved chocolate, or perhaps a few strawberries and a sprig of bright green mint for presentation.

Mixing everyting in a 4 quart bowl with a pour spout makes for super easy pie making.

I love using a handheld mixer for this.  I can put the beaters in the dishwasher, making for easy clean up.

Chocolate Buttermilk Pie

1 cup dark chocolate chips (72%)
1/2 cup coconut sugar
1/4 cup all purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 teaspoon  vanilla (I like vanilla paste)
1 9 inch deep-dish piecrust


Garnish with:
Whipped cream
Shaved chocolate
Strawberries




Preheat oven to 325 degrees.


Melt chocolate chips in the microwave for about 1 minute (use a microwave safe container), being careful to check so they don't scorch.  Stir until smooth and let cool slightly.


Crack eggs into a mixing bowl and beat until light and fluffy.


Add in sugar, flour and salt and beat again until til well combined.


Add buttermilk and vanilla.  Beat again.


Finally add melted chocolate and beat until combined.


Pour into the pie shell and bake for 1 hour 15-25 minutes or until the middle of the pie is no longer jiggly and a knife inserted into the center comes out mostly clean.
I place my pie on a baking sheet before putting it into the oven to assist with any spillage that may occur.  It also helps for more even baking.

Let the pie cool before slicing into it and serve with your choice of whipped cream, shaved chocolate or strawberries.  Or all 3!

If not serving same day, cover and let sit in the fridge for 1-2 days.  Let come to room temperature before serving.